New South Chicken And Dumplings Recipes

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
• While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
• After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

Steps:

• Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
• Add enough cold water to cover.
• Bring just to a boil over medium-high heat.
• Reduce the heat to low, cover, and simmer until tender, about 1 hour.
• Remove chicken, and let rest until cool enough to handle.
• Skin and bone chicken, leaving the meat in large chunks; set aside.
• Remove bay leaves from the broth, and discard.
• Skim as much fat as possible from the surface of the broth.
• Heat broth to a slow steady boil.
• In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
• Stir in milk, and beat until stiff.
• Drop batter 1 tablespoon at a time into the boiling broth.
• Cover, and cook for 10 minutes.
• Add reserved chicken, and cook until heated through, about 5 minutes.
• The dumplings should be puffed and the meat warmed through.
• Garnish with parsley, and serve immediately.

Steps:

• Place the chicken into a large pot. Cover with water and bring to a boil. Add the onion, carrot and celery. Simmer slowly until tender, about 2 ½ to 3 hours. Remove the chicken and debone, then chop into small strands. Set aside. Save ½ cup of chicken broth and let cool. With an immersion blender, puree all the vegetables until they are liquid form. (If you don't have an immersion blender, you can strain and save the broth by separating the vegetables into a sieve or colander, then put the vegetables into a regular blender and puree. Put them and the broth back into the pot you cooked the chicken in.) Season the remaining broth with butter and salt and pepper to taste. Bring to a boil and cook the dumplings.
• Dumplings:.
• In a mixing bowl, cut the shortening into the flour and stir in the cooled broth, cover and let stand about 30 minutes. Roll out as thin as possible on a floured pastry cloth. Cut into strips or small squares. Drop layers of dumplings into the boiling broth and let the broth boil over each layer before adding another layer. Do not stir. Cover and cook for 12 minutes. Carefully add chicken which has been deboned and chopped.

Steps:

• For the Stew:
• Pat the chicken dry with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking.
• Add half of the chicken and cook until golden on both sides, about 10 minutes.
• Transfer the chicken to a plate and remove the browned skin.
• Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
• Add the butter to the Dutch oven and melt over medium-high heat.
• Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes.
• Stir in the flour.
• Whisk in the sherry, scraping up any browned bits.
• Stir in the broth, milk, thyme, and bay leaves.
• Nestle the chicken, with any accumulated juices, into the pot.
• Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
• Transfer the chicken to a cutting board.
• Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon.
• Shred the chicken,(using two forks), discarding the bones, then return it to the stew.
• For the Dumplings:
• Stir the flour, baking powder, and salt together.
• Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
• Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
• Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
• Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings).
• Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
• Serve.

Steps:

• In a large pot, combine chicken broth, water,onion, vegetables, chicken, and thyme.
• Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
• Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken stew.
• Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded.
• tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
• Cover and cook for 5 minutes more. Serve while hot.

Steps:

• Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
• Drain, rinse and chop into cubes or good sized chunks.
• Set aside.
• In a large pot, stir together the cream of chicken soup, water, boullion and milk.
• Bring to a simmer over medium heat.
• Heat the oil in a pan and add the garlic, onion, celery and carrots.
• Sautee until carrots are almost done and onion is soft.
• Transfer the chicken mixture and vegetables to the soup pot, and mix well.
• Reduce heat to low, and simmer for 30 minutes.
• Season with celery seed and black pepper to taste.
• To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
• In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
• Pour the liquid into the flour mixture, stirring just until moistened.
• Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
• Cover pot tightly, and bring to a boil.
• Simmer for another 12 to 15 minutes.
• (I find they come out nice and fluffy if you keep the lid on:-).
• Serve hot.